Voluptous Veal With Rigatoni Recipe

Voluptous Veal With Rigatoni Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
6 tbsp: Unsalted butter,
1 medium: Onion, chopped
1/4 cup: Minced shallots,
1/2 cup: Dry white wine,
2 cup: Whipping cream,
1 tbsp: Freshly cracked black pepper,
2 tbsp: Chopped fresh basil -or-,
1 tbsp: Dried leaf basil,
1 1/4 lbs: Veal for scaloppine, cut in 4 slices; pounded thin
8 ounce: Dried rigatoni,
2 tbsp: Olive oil,
1/2 lbs: Lean, heavily smoked country bacon; cut in 1/2" pieces, crisply cooked & drained
1/4 cup: Dijon-style mustard,
Liquid hot-pepper sauce,
2 tbsp: Finely chopped parsley,

Directions:

Melt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until
lightly browned. Stir in wine; simmer until mixture reduced by 1/3. Add
cream, bring to a simmer & cook until slightly thickened. Set aside. Pound
pepper & basil into veal slices. In another skillet, melt remaining 1/4 cup
butter; add veal & cook until lightly browned on both sides, turning once.
Lift out, reserve pan juices; keep warm on platter in 250-degree oven. Cook
pasta according to package directions just until tender to bite. Drain,
return to cooking pan. Add bacon & cover pan. Reheat cream sauce, add
mustard, reserved pan juices from veal & hotpepper sauce, if desired. Taste
& adjust seasonings. Add sauce to pasta & toss until well coated. Remove
platter from oven; transfer veal to another dish temporarily. Place pasta
mixture in center of platter, then encircle with veal. Sprinkle pasta over
center of pasta. Serve with additional hot-pepper sauce, if desired. Makes
4 servings.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.


Source from luhu.jp